Ingredients
4
boneless skinless chicken breasts (about 1 1/4 lb)
1/2
teaspoon seasoned salt
1/4
teaspoon coarse pepper
1
medium Bermuda or other sweet onion, sliced
4
oz fresh mushrooms, cut in half (1 1/2 cups)
1
tablespoon olive or vegetable oil
3
tablespoons creamy mustard-mayonnaise sauce
4
slices sourdough bread (about 3/4 inch thick)
4
slices (3/4 oz each) sharp Cheddar cheese
Preparation
Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with 1/4 teaspoon of the seasoned salt and the pepper.
In medium bowl, toss onion and mushrooms with remaining 1/4 teaspoon seasoned salt and the oil until vegetables are coated. Place vegetables in grill basket (grill “wok”).
Place chicken and grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, occasionally turning and brushing chicken with 2 tablespoons of the mustard-mayonnaise sauce and shaking grill basket to mix vegetables, until chicken is no longer pink in center and vegetables are tender. Add bread slices to grill for last 4 minutes of cooking, turning once, until crisp.
Top each cooked chicken breast with vegetables and cheese slice. Cover grill; cook until cheese is melted. Spread one side of bread slices with remaining mustard-mayonnaise sauce. Top each bread slice with chicken breast.
